Spread mochi is a great Hawaiian treat made with coconut milk and mochiko (glutinous rice flour). You should simply blend and heat!
This formula is strangely simple. You scarcely even need to quantify anything, since you simply dump a container of this, a jar of that, and a case of mochiko. You should simply blend, pour, prepare, cut. SO natural and the outcome is so tasty! Stuffing, truly, yet heavenly. Also, isn't it alright to enjoy once in a while?
This formula makes a 9×13 inch container brimming with margarine mochi, so you'll need to carry this to a potluck or if nothing else have somebody to impart it to. I had my better half take its vast majority to work and it was a hit!
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Ingredients
- 1 stick unsalted butter melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla
- 16 oz mochiko flour 1 box
- 2 teaspoon baking powder
- 1 can evaporated milk 12 oz
- 1 can coconut milk 14 oz
Instructions
- Preheat oven to 350 degrees F, and grease a 9x13 inch pan.
- Mix the melted butter and sugar until combined. Add the eggs, one at a time, mixing well after each. Stir in vanilla. Pour in the mochiko and add the baking powder. Stir until mostly combined. Stir in the evaporated milk, stir in the coconut milk. When batter is totally smooth, pour into pan and bake for one hour.
- Remove from oven and allow to cool to room temperature. Remove from pan and cut into pieces on a cutting board.
For More Details : bit.ly/3bLZDC0
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